Conveniently, damsons ripen around three months before Christmas and this drink needs about three months to mature, making it the ideal celebratory drink on a chilly evening. Pricking the damsons can be a bit labour-intensive and hard on the fingers, but it's easier if you embed the needle in a cork first. Alternatively, you can freeze the damsons for a day or two - and the skins should split naturally (or with a bit of a bash).
Ingredients
300g damsons
200g sugar
1 750ml bottle of gin
Method
Prick the damsons and put into a clean sterilised glass container that can be sealed.
Add the sugar and give the mix a good shake. Pour the gin over the top to cover the fruit completely, seal and store in a dark place.
Every few days, turn the container or give it a gentle shake.
After 3 months, strain and bottle. It will keep up to a year.
